Alright – so I never have time to cook dinner. BUT that being said in the last 1, 2, 3, 4, 5… months I have NOT had one fast food meal! Woot woot!
I’ve made it my goal (Plus I’m really stubborn) not to venture into the world of McAnything, Whopalots and Baconoters. My body has never felt better. Am I chubby still? Of course, I’m a curvy girl and that’s just gravy with me. Am I wake, strong and positive -yes! Mostly awake. I have more energy and am feeling 120% better than I ever have!
Granted I’m still addicted to coffee, (MAYBE that’s why I’m awake!!!) but coffee vs. McFishOFakeFish, pretty damn good.
My goal now is to really plan ahead and make meals that are homemade and easy to pop in the oven or grilled on the skilled for 20 min or less. Boom! Now, let me introduce to you …
MY SUNDAY AFTERNOON
Today I went grocery shopping and prepped 2 meal entrees in less than 4 hours.
4 hours might seem like a lot, but let’s be clear here. I’m a deep thinking. Read HERE if you don’t know what that means.
I made 2 entrees that with little prep will be done and ready to eat in less than 20 minutes. So excited.
Cabbage and Ground Turkey Potstickers
It’s hard to believe these little suckers cost $7 as an appetizer at a restaurant when I just made 35 of them for less than $5.
1/2 lb Ground Turkey
3 Table Spoons of Minced Garlic 1 Package of Wonton wrappers 1/2 Bottle of Wine (for drinking while you cook!)
Open wine and pour into Ball Jar because you don’t own a wine glass anymore. Drink.
Pour a little veggie oil in your skillet and let warm up on med-high. Once warm, (do NOT touch with finger, give it about a minute) fry up 1/2 head of cabbage on the skillet until brown.
Let the cabbage cool off – take a break, hit the cold air. Once cooled mix with 1/2 lb of ground turkey. You can add whatever seasonings you may dig including the garlic listed above.
Once mixed lay out spoonfuls of the goodness in the tiny wonton square. Fold the square by apply a little water with your finger tip on each corner. Proceed to bring opposing corners together and pinch.
Place on cookie sheet then in freezer for about 2 hours. When you’ve hit the two hour mark pull out your prepared potstickers and place into freezer ready bags!
Spray your skillet with non-stick spray then brown the bottom of the potstickers. Once brown pour 1/3 cup water into the warm skillet. Cover and let steam until water evaporates. Enjoy potsticker with soy sauce or whatever sauce sparkles you fancy! Delicious!
Dish #2 – Flash back to my Lasagna Rolls recipe! I used the other 1/2 lb of my ground turkey and made these! Freezer ready via muffin tin greatness and it’s ready to rock in roll for a fast supper! The only difference is I didn’t cook my meat up! I made my noodles, let them cool then I added all of the ingredients raw to cook later!
Do you prep dinners for the week? If so – tell me about it! I want to know more!
If your boss hates you. If you pissed off your boyfriend. If your BFF was dumped. If it’s a Tuesday. If there’s a party. Secret Santa. Your kids class needs treats. You’re on your period. If your BFF is on her period. If any other lady you know is on her period. If you burnt dinner. Worked out all week. Watched 10 hours of tv yesterday. Painted your nails. Went Shopping. If you’re hungry…
Make this recipe. It’s an OAM Original.
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 teaspoon vanilla
2 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2 cup graham cracker crumbs
1 Package Oreos Gingerbread cookies
1 Jar marshmallow fluff
Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
In a large bowl beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
Spread 1/2 of the dough on the bottom of the prepared baking dish. Lightly press the Oreos into the dough, then spread marshmallow fluff on top. Slowly spoon in the remaining dough on top of the fluff and smooth around lightly until fluff is covered.
Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least 1 hour. Cut into squares and enjoy!
One of our dear blogger friends, Caitlyn, who has now been featured in two of our OAM Everywhere posts, shared a delicious and fun Fall themed treat! Check it out on her blog, Ribbons and Pearls…Nomdays: Candy Corn Pretzel Bark.
As much as I adore Caitlyn (yes, we have never met, but I do consider her a friend), I have to say I don’t share her same opinions on Halloween. I love Halloween! Sure, my birthday being the day before Halloween probably contributes to some, okay – a lot, of my love for the “holiday”. Is it actually a holiday? Hmm… Back to my point… Anyway, her post, which feature a recipe she found on Pinterest, is a good tease for what is coming up on OAM!
3/4 cup oat flour (simply grind up oats using a food processor)
3/4 cup pumpkin puree
1/2 cup cottage cheese (I used lactaid cottage cheese to make it dairy free)
2 tbsp maple syrup
1/4 cup almond milk (or other milk – I used almond milk to make it dairy free)
2 egg whites
2 tbsp ground flax seed
2 tbsp pumpkin pie spice
1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, blend the pumpkin, cottage cheese, syrup, almond milk, and egg whites.
3. Mix together the oat flour, flax seed, and pumpkin pie spice.
4. Combine the wet ingredients with the dry ingredients.
5. Pour into 2 small baking dishes sprayed with cooking spray. Bake for 25-30 minutes.
Optional: top with fruit, nuts, nut butters, pumpkin butter, etc.
GLUTEN FREE PUMPKIN SPICE PANCAKES
WITH MAPLE CINNAMON GLAZE
Maple Cinnamon Glaze
3/4 cup powdered sugar
1 Tbsp pure maple syrup
2 tsp cinnamon
1 Tbsp almond milk
In a small bowl whisk ingredients until smooth. If mixture is too thick for a glaze, add almond milk one teaspoon at a time until it reaches desired consistency. Set aside until pancakes are ready.
Gluten Free Pumpkin Spice Pancakes
1 and1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
3/4 cup almond milk (or regular milk is fine)
1 Tbsp vegetable oil
1/4 cup canned pumpkin
1 tsp cinnamon
Combine ingredients and whisk until all lumps dissolve. If the batter appears too thick, add milk one tablespoon at a time until desired consistency is reached. In a greased skillet, (I used butter) heated over medium heat, pour batter in desired pancake sizes. When bubbles start to rise to the top of the pancakes flip and cook the other side until it is golden brown. Top with maple cinnamon glaze and diced pecans. Serve hot and enjoy!
2 cups all purpose flour
1/4 cup plus 3 tbsp. sugar
1 tbsp. baking powder
1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
6 tablespoons cold butter, cut into small pieces
1/2 cup canned pumpkin (I used Farmer’s Market Organic)
3 tbsp. 2% milk, plus more if necessary
2/3 cup white chocolate chips
In a large bowl, combine flour, sugar, spices, and baking powder. Combine with a fork or whisk. Add the butter until it softens and mixture is clumpy.
Add the pumpkin, milk, and egg to dry ingredients. If mixture is too dry, add a little more milk. Dough should be shapeable. When fully combined, add the white chocolate chips.
Using hands, form a large mound of dough onto wax/parchment paper. Pat down or use rolling pin until dough is about 1/2 inch thick. Slice into triangles. Let chill in fridge for 30-45 minutes.
Bake in oven on cookie sheet for 13-15 minutes until edges are golden brown. Let cool for about 10 minutes before drizzling on glaze.
1 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon 2% milk
Mix all ingredients in bowl. Add more milk if necessary to reach desired consistency. Drizzle over scones and enjoy!
This is a recipe I’m calling a Pumpkin Spice Martini. While not a martini by the strictest definition, it is a lovely, spiced cocktail that makes use of the extra pumpkin juice you get from roasting a whole pumpkin. I opted for a spiced brown sugar syrup over a cinnamon schnapps, and the whole spices infuse this drink with plenty of warm, Fall flavors. Enjoy!
Spiced Brown Sugar Syrup Ingredients:
1/4 cup tightly packed, light brown sugar
1/4 cup water
1 small cinnamon stick
2 whole cloves
1 cardamom pod, smashed open
Heat all the ingredients in a small saucepan and bring to a simmer. Once all of the sugar has dissolved, remove from the heat and allow to cool completely. Drain the spices from the sugar syrup and transfer into a small, pourable container. Can be stored up to 5 days in the fridge.
To make the cocktail, you’ll need a shaker and some ice.
2 oz cold pumpkin juice
1 oz vodka
1 tbsp Spiced Brown Sugar Syrup
Optional: extra brown sugar to rim the glass